Line 13-inch by 9-inch baking pan with foil, extending foil over edges of pan. Grease foil. In large microwave-safe bowl combine chocolate and butter. Cover bowl with plastic wrap, turning back one section to vent. Micro on high about 1 1/2 minutes or until almost melted; stir until smooth. Using wooden spoon, stir in sugars, eggs and vanilla until smooth. Stir in flour and salt. Spread evenly in prepared pan. Sprinkle with almonds. To make coconut topping, in bowl whisk together ingredients, ending with stirring in coconut. Spread coconut topping evenly over chocolate layer. Bake for 45-50 minutes in preheated 325° oven or until golden brown and just set in the middle. To prevent overbrowning cover with foil for last 10 minutes of baking. Cool completely in pan on wire rack. To cut lift bars out of pan with foil. Peel off foil and cut into bars.